CARAMEL CHEESECAKE


Ingredients:

Crust:

1 (100 g) pack graham crackers, crushed
3 tbsp MAGNOLIA GOLD BUTTER UNSALTED, melted

Caramel Sauce:

1 cup sugar
1 cup water
1-1/2 cups MAGNOLIA ALL-PURPOSE CREAM
2 tbsp BAKER'S BEST MARGARINE

Filling:

1 tbsp vinegar
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
1 (225 g) pack MAGNOLIA CREAM CHEESE
1/4 cup sugar
1 pc MAGNOLIA BROWN EGG
1-1/4 cups prepared caramel sauce

Procedure:

  1. Preheat oven to 325⁰. Cover bottom of a 6 inch spring-form or loose-bottomed pan with aluminium foil. Set aside
  2. To make the crust, combine crushed crackers with butter. Line pan with crushed grahams mixture. Set aside.
  3. Make the caramel sauce by combining sugar and water in a saucepan over medium heat. When syrup turns amber or light brown in color, add cream then margarine. Set aside to cool.
  4. To make filling, mix vinegar with cream and set aside. Whisk cream cheese and sugar until fluffy, incorporate egg and mix well. Fold in 1 cup caramel sauce. Pour into graham-lined pan. Bake over bain marie or water bath for 30-45 minutes. Cool.
  5. Freeze overnight to set. Unmold and top with remaining caramel sauce before serving.

Makes 8 servings.

Yield: 1 round cake (6 inches in diameter)

Tip: Save excess caramel sauce in a covered container in the refrigerator.

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